If you’re craving a cozy, moist dessert that’s bursting with warm spices and a delightful crunch, then this Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe is your new best friend in the kitchen. Imagine a golden, tender sheet cake loaded with finely chopped carrots and crunchy pecans, all topped with a luscious, tangy cream cheese frosting that melts in your mouth. This recipe is simplicity and comfort rolled into one glorious cake that’s perfect for family gatherings, potlucks, or just treating yourself to something special. Trust me, once you try this Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe, it’ll quickly become a beloved staple!
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a crucial role in making this carrot sheet cake so irresistibly tasty and textured. This recipe proves that you don’t need fancy or complicated elements to create something truly delicious and memorable.
- 4 large eggs: Provide structure, moisture, and richness to the cake batter.
- 1 cup brown sugar: Adds deep, molasses-like sweetness; dark brown sugar is especially flavorful.
- 1/2 cup white sugar: Balances sweetness and helps with the cake’s tender crumb.
- 2/3 cup melted butter (slightly cooled): Brings richness and a melt-in-your-mouth texture.
- 1 teaspoon vanilla extract: Enhances the warm, sweet flavors beautifully.
- 2 cups flour: The base that gives the cake its sturdy but soft body.
- 2 teaspoons baking soda: Helps the cake rise and stay fluffy.
- 1 teaspoon baking powder: Works alongside baking soda for perfect lift.
- 2 teaspoons cinnamon: Delivers that signature cozy spice in every bite.
- 1/4 teaspoon ground ginger: Adds gentle warmth and a bit of zing.
- 1/8 teaspoon ground nutmeg: Subtle earthiness that complements the spices.
- 1/4 teaspoon salt: Balances sweetness and heightens all other flavors.
- 1 pound peeled carrots (cut into rough chunks): The star ingredient—fresh and vibrant for natural sweetness and texture.
- 1.5 cups pecans: Adds a buttery crunch and nutty aroma.
- 1/4 cup butter (softened): For the silky cream cheese frosting foundation.
- 8 oz cream cheese (softened): The tangy, rich heart of the frosting.
- 1/2 cup powdered sugar: Sweetens and smooths the frosting; adjust to taste!
- 1 tablespoon lemon juice: Adds brightness to balance the sweetness of the frosting.
- Chopped pecans and frosting carrots: Perfect finishing touches for garnish and charm.
How to Make Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. This simple prep step ensures your cake will bake evenly and lift right out of the pan once it’s time to frost. It’s the first little thing that sets you up for success.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, beat together the eggs, brown sugar, white sugar, melted butter (make sure it’s slightly cooled so you don’t scramble the eggs!), and vanilla extract until smooth and well combined. This mixture is where the richness and sweetness start building — it’s wonderfully aromatic and silky, setting the stage for your cake to be moist and flavorful.
Step 3: Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt over the wet mixture. Use a hand mixer on low speed or a sturdy whisk to blend everything together gently but thoroughly. Be sure to scrape down the sides of your bowl once or twice to fold in any ingredients hiding there — you want an even batter without lumps or dry spots.
Step 4: Pulse Carrots and Pecans
In a food processor, pulse the peeled carrot chunks and pecans until they’re finely chopped but still have some texture. Aim for a confetti-like consistency instead of a puree to keep wonderful bursts of flavor and crunch in the cake. This step is crucial: it creates the perfect balance of moistness and texture that makes this cake so uniquely delicious.
Step 5: Combine Carrots and Nuts into Batter
Fold the pulsed carrots and pecans gently into your cake batter until evenly distributed. You don’t want to overmix here; just make sure every bite gets a touch of that lovely, nutty carrot goodness waiting inside.
Step 6: Bake
Pour the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The smell filling your kitchen will be amazing — warm spices, buttery sweetness, and toasted nuts! Let the cake cool completely on a wire rack before moving on to the frosting.
Step 7: Make the Cream Cheese Frosting
Beat together softened butter, cream cheese, powdered sugar, and lemon juice until the frosting is light, creamy, and smooth. Taste and adjust the sweetness if you want it a little sweeter! This frosting is the tangy, luscious crowning glory that complements the cake’s spicy, nutty flavors perfectly.
Step 8: Frost and Decorate
Spread the frosting evenly over the cooled cake. For that extra touch of charm, sprinkle chopped pecans on top and add cute frosting carrots or store-bought icing carrots. No need to worry about perfection — rustic and inviting is exactly what you want here!
How to Serve Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
Garnishes
Sprinkle extra chopped pecans or toasted walnuts on top to enhance the crunch and nutty flavor. If you want to get creative, a light dusting of cinnamon or edible orange zest adds an unexpected fresh aroma that pairs beautifully with the cake’s spices.
Side Dishes
This carrot sheet cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to elevate the dessert experience. For a refreshing balance, serve it alongside a cup of spiced chai tea or freshly brewed coffee.
Creative Ways to Present
Cut the cake into neat squares or fun rectangles and serve on a rustic wooden board for a casual gathering. You can also arrange slices on delicate dessert plates with a drizzle of caramel or honey for an elegant finish that’s bound to impress guests.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake with plastic wrap or store it in an airtight container. It will keep beautifully in the refrigerator for up to 4 days, staying moist and flavorful.
Freezing
You can freeze unfrosted carrot sheet cake wrapped tightly in foil and plastic wrap for up to 3 months. When you’re ready, thaw it overnight in the refrigerator, then frost fresh for best results.
Reheating
While carrot cake is lovely at room temperature or chilled, if you prefer it slightly warm, gently warm a slice in the microwave for 10–15 seconds. This makes the cream cheese frosting slightly softer and the cake tender, just like a warm hug.
FAQs
Can I substitute nuts in this Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe?
Absolutely! Walnuts make a great substitute if you’re not a fan of pecans or if you have allergies. Just chop them similarly and pulse with the carrots for that lovely crunch.
Is it necessary to use a food processor for the carrots and pecans?
It’s highly recommended for the best texture, but if you don’t have one, finely grate the carrots and chop the pecans by hand. Just be sure they’re small enough to integrate smoothly into the batter.
Can I make this carrot sheet cake gluten-free?
Yes! Swap the 2 cups of flour for a gluten-free baking blend of your choice. Just check that it contains xanthan gum or another binder to keep the texture just right.
How long does this carrot cake last at room temperature?
Because of the cream cheese frosting, it’s best to keep the cake refrigerated. At room temperature, it may only stay fresh for a few hours, especially in warmer climates.
Can I make the frosting ahead of time?
You sure can! Make the frosting a day ahead and store it in an airtight container in the fridge. Bring it to room temperature and give it a quick whip before spreading for the perfect finish.
Final Thoughts
This Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe is a true celebration of simple, nostalgic flavors that come together to create pure comfort. It’s perfect for sharing with loved ones or simply savoring yourself because every bite feels like a warm, cozy moment. Don’t wait—bake it soon and fall in love with this wonderful cake as much as I have!
Print
Carrot Sheet Cake with Cream Cheese Frosting and Pecans Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 15 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Carrot Sheet Cake is a delightful twist on the classic carrot cake, baked in a convenient 9×13-inch pan. Packed with finely pulsed carrots and crunchy pecans, it’s spiced perfectly with cinnamon, ginger, and nutmeg. Topped with a creamy, tangy cream cheese frosting and garnished with chopped pecans and charming carrot decorations, this cake is perfect for any celebration or cozy dessert craving.
Ingredients
Wet Ingredients
- 4 large eggs
- 1 cup brown sugar (light or dark, or a mix)
- 1/2 cup white sugar
- 2/3 cup melted butter (slightly cooled)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
Vegetables and Nuts
- 1 pound peeled carrots (cut into rough chunks)
- 1.5 cups pecans
Frosting
- 1/4 cup butter (softened)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar (or more for sweetness)
- 1 tablespoon lemon juice
- Chopped pecans (for topping)
- Frosting carrots or piping carrots for decoration
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set it aside to prepare for the batter.
- Mix wet ingredients: In a large mixing bowl, combine the eggs, brown sugar, white sugar, melted and slightly cooled butter, and vanilla extract. Beat thoroughly using a hand mixer or whisk until the mixture is smooth and well combined.
- Add dry ingredients: Gradually sprinkle the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt over the wet mixture. Beat on low speed until the batter is smooth and fully combined. Scrape the sides of the bowl to incorporate any stuck ingredients.
- Pulse carrots and pecans: Place the peeled carrots and pecans into a food processor with the blade attachment. Pulse carefully until the mixture resembles finely chopped confetti—it should be textured, not mushy or pasty.
- Finish the batter: Gently fold the finely chopped carrots and pecans into the cake batter until evenly distributed.
- Bake: Pour the batter into the prepared pan and spread it evenly. Place it in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely in the pan on a wire rack before frosting.
- Make the frosting: In a clean mixing bowl, beat together the softened butter, cream cheese, powdered sugar, and lemon juice until the mixture is light, smooth, and creamy. Adjust sweetness by adding more powdered sugar if desired.
- Decorate: Spread the prepared frosting evenly over the cooled cake. Top with chopped pecans and pipe on carrot-shaped decorations, either homemade or store-bought, aiming for a rustic and charming look rather than perfection.
Notes
- Use all dark brown sugar for a richer flavor and color.
- Pulsing the carrots and pecans instead of grating or finely chopping ensures a nice texture without becoming mushy.
- Let the cake cool completely before frosting to avoid melting or sliding of the frosting.
- Adjust the powdered sugar in the frosting to your sweetness preference.
- Decorations with carrots add a festive touch but can be omitted if desired.
